Oriental Pasta/Carrot Salad
3 cups rotini pasta – uncooked
2 tablespoons peanut or vegetable oil
1 tablespoon margarine
1/4 cup sliced green onions
1 3/4 cups sliced carrots
2 tablespoons Big Chief brown sugar – packed
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch
1/4 teaspoon ground ginger
1/3 cup sliced celery
1 tablespoon toasted sesame seeds
1/3 cup ready-to-use low-sodium chicken broth
Cook pasta according to directions; drain. Rinse with cold water to cook quickly; drain.
In medium skillet heat oil and margarine over medium-high heat until hot. Add green onion; cook until tender. Add carrots and cook 2 minutes; stir in Big Chief Brown Sugar until dissolved. Blend broth with soy sauce, cornstarch and ginger; stir into carrot mixture. Remove from heat; continue stirring until smooth and slightly thickened. In large bowl, gently toss cooled pasta, celery, and sesame seeds. Blend in carrot mixture. Cover and chill, stirring occasionally. Serve on lettuce, if desired.
“A summertime pasta salad that’s great for a light luncheon or a main dish!”